Ingredients

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• 3 tablespoons olive oil

• 1/4 cup fresh cilantro leaves chopped plus more for serving

• juice from 2 limes divided

• 2 medium chicken breasts cut into 1" chunks

• 4 medium bell peppers thinly sliced into strips

• 1 medium red onion thinly sliced into strips

• 1 head butter lettuce leaves washed (green leaf or romaine works too)

• 6 teaspoons taco seasoning, divided

• sliced avocado and lime wedges for serving

Directions

1. In a large resealable bag, combine 2 tablespoons of olive oil, lime juice and about 4 teaspoons of the fajita seasonings. Add the chicken to the bag and seal. Press the marinade into the chicken and allow to marinate while you prepare the vegetables (or chill in the refrigerator until ready to use).

2. Slice the onions and bell peppers.

3. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the onions and allow to cook for about 4-5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.

4. Melt remaining 1 tablespoon of oil on the same skillet and brown the chicken. Cook for 5-6 minutes, or until cooked through. Add the vegetables back to the pan until heated through. Remove from heat.

5. Assemble lettuce wraps by placing a spoonful of chicken/vegetable filling into the center of each leaf. Top with avocado or your favorite toppings.